Vietnamese Chicken and Veggie Bowl with Rice Noodles

Total Time
26 min
20 min
6 min
You can streamline the prep work for this recipe buy using leftover cooked chicken breast and grilled vegetables.


cooking spray

4 spray(s)

uncooked boneless skinless chicken breast

5 oz, thin cutlet

uncooked broccoli

1 cup(s), small florets or baby broccoli stalks

sweet red pepper(s)

½ medium, cut in 2 even pieces

low sodium soy sauce

2 Tbsp, divided (or to taste)

cooked rice noodles

½ cup(s)

Asian fish sauce

½ tsp, Thai variety recommended


¼ tsp


2 Tbsp, chopped, fresh leaves

unsalted dry roasted peanuts

2 tsp, chopped

Sriracha hot sauce

1 tsp, or to taste


  1. Off heat, coat a grill or grill pan with cooking spray; preheat to medium-high heat.
  2. Place chicken, broccoli and red pepper in a shallow bowl; drizzle with 1 Tbsp soy sauce and toss to coat. Coat with cooking spray; grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and pepper into strips; place in a bowl over noodles.
  3. Stir together remaining 1 Tbsp soy sauce, fish sauce, and sugar; drizzle over chicken. Sprinkle with cilantro, peanuts and sriracha. Serve.
  4. Makes 1 serving.

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